Custard Apple Parfait
With the custard apple being very much in season, I made this cream cheese and custard apple mousse to satisfy my post lunch cravings. But them remembered the Navratri staple aka sabudana kheer. Made a super light version with skim milk, some bura and a tablespoon of condensed milk. I added chopped rose petals and 2-3 drops of rose water to the latter to give a touch of freshness to it.
So I ended up layering the two with the custard apple mousse making up almost 2/3rd of the serving glass. Finally topped it with some freshly grated coconut. The first batch got devoured within minutes and only the second batch could make it to the fridge. Needless to say the chilled version was even more delicious.
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Ingredients
- 200 gm Custard Apple or cream, or cheese for mousse cream cheese
- 50 ml Cream fresh
- 1 tsp Gelatin powder
- 1 Custard Apple pulp from big
- 4 tsp Sugar bura caster
- 3 tbsp Water hot
- 1/2 cup Sabudana or sago, or tapioca for the kheer sago tapioca pearls
- 2 1/2 cup Milk of skim
- 4 tsp Sugar bura unrefined indian
- 1 tbsp Condensed Milk
- 2-3 drops Rose Water
- 1 tsp Rose Petals chopped
- Grated Coconut others freshly
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Instructions
- Dissolve the gelatin in the hot water.
- Take the cream cheese in a mixing bowl and beta for 3-4 mins. Now add the dissolved gelatin, sugar and fresh cream along with the custard apple pulp. Beat lightly and refrigerate.
- Soak the tapioca pearls for 2-3 hours.
- Cook in a saucepan along with the skim milk and sugar for 15 mins. Add the condensed milk and rose water.
- Remove from the flame and let it come down to room temperature. Add the chopped rose petals. Refrigerate.
- Layer 1/3rd of the serving glass with the sabudana kheer.
- Top with some more rose petals. Fill the remaining 2/3rd with the custard apple mousse.
- Top with the grated coconut.
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Sweta Biswal
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Wonderful fusion 🙂
Good efforts